A study on the effect of mannoprotein extracted from Kluyveromyces marxianus on the quality attributes and stability of oil-in-water emulsion
نویسندگان
1 Associate Professor, Department of Food Science & Technology, College of Agriculture, Ferdowsi University of Mashhad
2 Professor, Department of Food Science & Technology, College of Agriculture, Ferdowsi University of Mashhad
3 Associate Professor, Department of Food Nanotechnology, Research Institute of Food Science & Technology, Mashhad
4 Ph.D Student, Department of Food Science & Technology, College of Agriculture, Ferdowsi University of Mashhad
5 Associate Professor, Department of Food Science & Technolog, College of Agriculture, Ferdowsi University of Mashhad
doi
10.22101/JRIFST.2015.01.21.344چکیده
Mannoprotein is a glycoprotein consistency of a poly mannose backbone covalently attached to a protein moity. It was extracted and purified from the cell wall of Kluyveromyces marxianus yeast. After having determined a number of its properties, the influence of mannoprotein (0.25, 0.5, 0.75, 1, 1.25 and 1.5 % W/V) on the formation and stability of ultrasonically prepared emulsion (ratio 20:80 % W/W) was studied and changes in the quality attributes of samples during 1, 7, 14, 21 and 28 days were monitered. The results indicated that surface and interfacial tensions decreased significantly by increasing mannoprotein from 0.25 to 1.25%. The Surface electrical charge of dropes, however, increased with concentration. The drop size distribution curves were found to be monomodal for all samples and appeared noticeably sharp at 1.25%. Storage of emulsions samples for a period of four weeks led to a significant increase in the size of droplets particularly in the samples containing 0.25 until 1% mannoprotein, while negligible changes were observed of higher concentration. The results rheological flow properties were showed increasing mannoprotein concentration leading to decreased flow behavior index and increased the apparent viscosity and consistency index of all samples. In addition, the flow behavior of emulsion samples were had to be non-newtonian and shear-thinning.
